Chocolate Peppermint Roll
Adapted from Joy the Baker
Yield - 10-12 slices
6 eggs, separated
1/4 cup + 2 tablespoons sugar
4 ounces bittersweet chocolate, melted
1 teaspoon vanilla
pinch of salt
3/4 teaspoon cream of tartar
1 1/4 cup heavy cream
3 tablespoons sugar
1 teaspoon peppermint extract
1 vanilla bean, seeds scrapped out
2/3 cup heavy cream
1 cup bittersweet chocolate chips
1/3 cup Andes peppermint pieces
- Cake - Preheat the oven to 350 ˚F. Grease a 17x12” cookie sheet and line with parchment paper. Grease and flour the parchment paper. Set aside.
- Separate the eggs. Beat the egg yolks with 1/4 cup of sugar until light and fluffy, about 4-5 minutes in the bowl of a stand mixer with a whisk attachment.
- While eggs are beating, melt the chocolate in the microwave in 10-second intervals. Add the chocolate in a slow stream while the mix runs on high. The egg mixture should become even thicker. Beat in the vanilla. Transfer the mix to another bowl.
- Clean the bowl and beater well and dry. Add in the egg whites and and a pinch of salt to the clean bowl. Beat until frothy. Sprinkle in the cream of tartar and remaining 2 tablespoons of sugar. Beat until stiff peaks form.
- Fold the stiff egg whites into the chocolate mixture in three increments. Fold slowly to keep the air.
- Pour the batter into the prepared pan and rotate the pan to spread the batter evenly. Take care to not squash the batter.
- Bake for 15 minutes or until the top is dry. Let cool completely on a wire rack.
- Filling - While the cake is cooling make the whipped cream filling by adding the heavy cream to a bowl of stand mixer with a whisk attachment.
- Add in the sugar, peppermint extract, and the seeds from one vanilla bean. Beat until the cream has stiff peaks.
- Allow to set in the refrigerator for about 10 minutes.
- Spread the whipped cream over the cooled cake. Start rolling at the short end of the cake facing you. Use the parchment paper to help you roll the cake. If it cracks a bit it’s ok.
- Once the cake is rolled, place it in the fridge for another 10 minutes to set.
- Ganache - Heat 2/3 cup heavy cream in a saucepan until it begins to simmer. Pour over the chocolate and set aside for 3 minutes. Stir until the chocolate is melted.
- Assembly - Pour the ganache over the cake and push to the sides. Sprinkle the Andes mint pieces over the top. Refrigerate the cake for several hours to firm up before cutting.